Swedish-Inspired Plant-Based Ground Protein Burgers
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Swedish-Inspired Plant-Based Ground Protein Burgers

Swedish-Inspired Plant-Based Ground Protein Burgers

with Potato Coins and Dilly Mayo

You don't need to buy build-it-yourself furniture to get a taste of Swedish meatballs for dinner! This cheeky burger is cloaked in a creamy mushroom sauce with some potato coins and dilly dip on the side.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Plant-Based Ground Protein

2 unit

Artisan Bun

(Contains Wheat)

350 g

Yellow Potato

113 g


1 tsp

Dill-Garlic Spice Blend

56 mL


(Contains Milk)

2 tbsp

Italian Breadcrumbs

(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)

1 unit

Beef Broth Concentrate

1 tbsp

Worcestershire Sauce

28 g

Baby Spinach

4 tbsp


(Contains Egg, Sulphites, Mustard)

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.31 tsp


0.13 tsp



Nutrition Values

Calories470 kcal
Energy (kJ)1966 kJ
Fat31 g
Saturated Fat9 g
Carbohydrate42 g
Sugar4 g
Dietary Fiber5 g
Protein7 g
Cholesterol57 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Measuring Cups
Small Bowl


Prep and roast potato coins

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Form patties

Add plant-based ground protein, Worcestershire sauce, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Pan-fry patties

Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**Transfer patties to a plate, then cover to keep warm. Carefully rinse and wipe the pan clean.

Prep and cook saucy mushrooms

Meanwhile, roughly chop mushrooms into 1/2-inch pieces. Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) butter, then mushrooms. Cook, stirring occasionally, until softened, 4-5 min.Reduce heat to low, then add cream, broth concentrate and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until sauce thickens, 2-3 min.

Toast buns

Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Combine mayo and Dill-Garlic Spice Blend in a small bowl. Spread some dilly mayo on bottom buns. Stack bottom buns with spinach, patties and saucy mushrooms. Close with top buns. Divide burgers and potatoes between plates. Serve any remaining dilly mayo alongside for dipping.

Modularity step (under step 2)

If you've opted to get plant-based ground protein, prepare, cook and plate it the same way as the beef and pork mix, until cooked through.**